Spaghetti aglio e olio

1. Preheat the oven to 220 °C. Place the tomatoes in an oven dish and roast in the oven for about 15 minutes until they are soft.
2. Cook the spaghetti according to the instructions on the package until al dente. Reduce the cooking time by 1 minute. Drain.
3. Halve the cayenne pepper lengthwise, remove the seeds and finely slice the flesh. Thinly slice the garlic and chop the parsley. Grate the cheese.
4. Heat the olive oil in a large frying pan and fry the garlic and cayenne pepper on a medium heat for 2 minutes. Add the spaghetti, parsley and half the cheese. Mix everything together and heat for another 1 minute. Add the tomatoes. Divide the pasta over 4 plates. Scatter with the rest of the cheese.

Enjoy!